I really have a problem w/ carrot cakes. i can’t seem to get them level (a lip always occurs around the sides of them) so then i end up cutting away, and then the cake gets smaller and smaller…..and then the cream ch eese frosting…i hate it. It almost seems to be clear, so you can see through the cake, and then like melts off the sides!! (hence why there is orange mixed in).

How can you hate that amazingly gorgeous cake!!!!!!! It is so beautiful!

And I LOVE carrot cake! Even my ex-boss’s, and she makes it without nuts (ditto her German Chocolate). If it gets a lip, that’s just pile on the cream cheese frosting until it’s level. Also, get enough on there, and you won’t see through it. Oh, how I love cream cheese frosting!!!!!

YUM!!!!!!

That cake is so pretty!!!!!!

p.s. You can refrigerate letover cream chese frosting, roll it in balls, and dip it in chocolate—or white chocolate.

I really have a problem w/ carrot cakes. i can’t seem to get them level (a lip always occurs around the sides of them) so then i end up cutting away, and then the cake gets smaller and smaller…..and then the cream ch eese frosting…i hate it. It almost seems to be clear, so you can see through the cake, and then like melts off the sides!! (hence why there is orange mixed in).

Looking at the cake, I’d never have guessed that you’d had so many problems with it. The final cake looks great and the orange and white sides look intentional. The cake would look more plain without the orange swirl on the sides, plus the orange swirls and the carrots complement each other nicely. I think its a nice looking cake.

One possible tip for uneven cakes. Have you tried Magi-Cake Strips? They’re silver strips of aluminum fabric which you soak in water and then attach to the outside of the cake pan. The water in the magi-strips helps ensure that all sides of the cake bake evenly. I use them frequently and my cakes are more level because of them.

here’s the thing with cream cheese frosting. Don’t beat it that much. Most recipes tell you to beat the living daylights out of it. If you make sure the creamcheese and butter are room temperature, and then beat until just combined…just…and then refrigerate it for a while, you will find it spreads on much easier…won’t be a translucent and will cover the sides better. The other option is to add a ton of confectioner’s sugar…and it will be easier to work with, look better…but will be very seet.

thanks everyone.
The recipe i am using is from allrecipes.com
i tried it once (after adding pineapple and nutmeg to the recipe) and fell in LOVE with it. It is by far the best carrot cake IVE ever had.

Ive used the magic strips w/ this cake and i still get the lip on the side. I really don’t get why.
As far as the frosting, Bill, that is what happened. I ended up refrigerating it, and it hardened up a lot. but then instantly, it warmed back up again, and started melting. I should have added more sugar, that probably would have worked! Oh well, next time.